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Thread: Bread Baking (sourdough)

  1. #976
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    I bulk ferment the dough for between 12-15 hours. I haven't been doing this long at all so I just started getting good loaves this spring when temps were rising and my house was in the low 60's F. With my last loaves my house was in the high 60's F and I fermented them for about 13 hours and then proofed after shaping for 3-4 hours at room temp. I did try fermenting longer one a past bake, but found that I over fermented the dough and thus I was unable to shape the loaves.

    I've thought about making a homemade proof box with a heating pad and a cooler and may try that this coming winter once my house temps get low again.


  2. #977
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    BLT on sourdough ciabatta. It was delicious.

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  3. #978
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    Is this an exclusive Sourdough and exclusive hand made oven bake thread?
    MrsJm2e and I want a bread machine because we live in a food desert. We're not looking for a new hobby/passion. We want something easy that has okay results and we're not hoping for some kind of gourmet results.
    We bought a Cuisinart Compact Breadmaker last week and it was dead on arrival. Quick web search suggested this is a known issue.
    Now we're debating escalating our price point to a Zojirushi.
    Anyone have any bread machine insight?
    However many are in a shit ton.

  4. #979
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    Bread machines suck. Look up no knead Dutch oven bread (King Arthur has a great one). Simple, non time consuming and great quality loaves.

  5. #980
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    My zoji makes great bread. I put some time into modifying a recipe to get it dialed in for my circumstances but now that I know my numbers I can turn out a serviceable loaf anytime
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  6. #981
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    Baker Bob would approve.
    watch out for snakes

  7. #982
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    Ordered a Zoji mini.
    Will report back with our underwhelming results and welcome the scorn of those more passionate than myself.


    Sent from my iPhone using TGR Forums
    However many are in a shit ton.

  8. #983
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    Quote Originally Posted by Obstruction View Post
    Bread machines suck. Look up no knead Dutch oven bread (King Arthur has a great one). Simple, non time consuming and great quality loaves.
    My son makes that and it doesn't rise very much. It doesn't make great sandwiches for that reason.

  9. #984
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    Quote Originally Posted by jm2e View Post
    Ordered a Zoji mini.
    Will report back with our underwhelming results and welcome the scorn of those more passionate than myself.


    Sent from my iPhone using TGR Forums
    I used to use a bread maker - it definitely made better loaves than you can generally get at the grocery store.

    ETA: I would *not* expect to do sourdough in it since timing in a bread machine usually depends on the predictability of commercial yeast.

  10. #985
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    My wife gave the bread machine a try for a while. It seemed no easier than making by hand, especially using a no-knead recipe, and the results were inferior.

  11. #986
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    Quote Originally Posted by old goat View Post
    My wife gave the bread machine a try for a while. It seemed no easier than making by hand, especially using a no-knead recipe, and the results were inferior.
    I liked it because I could put everything together in the evening, set the timer, then have nice, hot, fresh bread in the morning. That was definitely nice...

  12. #987
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    Bread Baking (sourdough)

    First loaf done.
    1) it’s almost worth it just to wake up in the morning to the house smelling like fresh baked bread. Even if we don’t eat the bread, the aroma is a win.
    2) first loaf was good but not exactly what we’re looking for. Gonna take some tweaking to figure out density and crust.
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    Sent from my iPhone using TGR Forums
    However many are in a shit ton.

  13. #988
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    I got one of these clay baking pots on Breadtopia.com.

    https://breadtopia.com/store/breadtopia-clay-baker/

    Heat at 450 for 30 while dough goes in a basket form. Dump into pot, lid, cook for 45 at 450. Crispy and the same every time. Super quick learning curve.

  14. #989
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    jm2e-- that loaf looks almost identical to mine. We probably have the same bread maker.

    It's also rad for prepping pizza doughs. And have fun adding herbs, nuts, fruits, and seeds.

  15. #990
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    Quote Originally Posted by riser4 View Post
    My son makes that and it doesn't rise very much. It doesn't make great sandwiches for that reason.
    Tell him to try folding the dough after he takes it out of the fridge after a day or three of cold fermentation.

  16. #991
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    Weather is turning here and I'm getting ready for soup and fresh bread szn. This is some pain de campagne, roasted red pepper and heirloom tomato soup, and arugula pesto made with homegrown greens. Delicious.

    I was a professional baker in college, but don't bake often anymore. Hoping to change that trend.

    Sent from my Pixel 7 Pro using Tapatalk

  17. #992
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    So I tried making my favorite recipe for sourdough bread with bread, whole wheat, Rye and Spelt flours with higher hydration this past weekend and thought when I put it in the dutch ovens it was going to come out great as the fermentation worked very well, though it was close the time limit before it would have started to fall. Shaping was a little difficult as it was somewhat sticky, but I was able to get a good shape and rise in the proofing basket. However when I went to pull the lids of the dutch ovens I was very surprised to see the bread didn't rise at all. When I cut into the loaf I was clear I over proofed the dough. While they taste fine I don't like the shape and texture is too chewy for me so I decided to try an experiment making a pure sourdough sandwich loaf. I've had good luck in the past, but most of the time I had a little commercial yeast to help the rise.

    I tried with just bread flour, water, my sourdough starter, salt, sugar, and oil. I added all the ingredients mixed well and let rest for 1/2 hour before I did 4 folds over the next two hours. I then put the dough in the fridge overnight as I had to go teach martial arts. This morning I pulled the dough out of the fridge and let it warm to room temp and finish bulk fermenting for about 5.5 hours. I then shaped the dough put it in a loaf pan and covered it for proofing for about 2 hours. I baked the loaf at 400 degrees F with a pan of water in the oven for about 15 minutes until I got a good rise then removed the water and baked for about another 15 minutes until I got the color I wanted. I think I could have baked it about another 5 minutes or so, but despite that it turned out well. I'd prefer more uniform crumb, but it is nice and soft and taste great toasted with butter. Hopefully I'll get a better crumb next time.

    I'll make this again, but may try honey instead of sugar and may add powdered milk and maybe some butter.

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  18. #993
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    I know everyone likes the big holes but in sandwich bread when the mayo drips through on your lap not so much.

  19. #994
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    I'm with you on that. I'm hoping my next attempt will have a more uniform crumb. It's easier to achieve if I add in a little yeast, but to me that is cheating.


  20. #995
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    I’m noticing a lot of recipes call for one egg. Particularly when giving 2lb and 1 1/2lb options for the same recipe. My Zoji Mini is a 1lb. So I’ve been using 1 egg. Should I do half an egg (?!?!)? What does over/under egg dosing tend to affect?


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  21. #996
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    For one thing, you can try using a medium egg for smaller recipes.
    If you want to learn how to compensate for a higher egg ratio you might look into the issue on the King Arthur site. I would think you might have to reduce the water a little less water since the egg is a source of hydration, among other things.

  22. #997
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    The weather has cooled down and the kids are back in school. So, back to making a loaf of bread (or more) each week.

    My standard Pain de Campagne (this one is 15% rye, 85% AP, 500g flour, 350g H2O, 100g 1:1 ripe starter, 10g salt). I'd like to get more creative but who has the time. Maybe as the winter progresses I'll venture out into other things, but the kids prefer this over "the mushy bread we get at the store".

    Out of the oven
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    Crumb
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    Lunch
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  23. #998
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    Are you sure they don't just like the pretty pictures on the crust? (Nice loaf.)

  24. #999
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    Made my first loaves since the weather turned and my house is much colder than it has been since last spring and I am happy with the results. I was nervous because I only started in February and didn't get a nice loaf until the weather got warmer so I was hoping the colder weather wouldn't bring back my flat dense loaves. I forgot to feed my starter with a larger amount so I wasn't able to put as much starter in my dough as I would have liked, but I still think the loaves turned out well. I also forgot to score the loaves before baking so I was happy that the splits didn't deform the loaves too much.

    My house was 60 degrees F overnight so the rise with the bulk ferment took a lot longer than it has in a while. I ended up fermenting about 14.5 hours before I got a good rise (about 2x). Shaping went well despite and the dough wasn't too sticky even with a little higher hydrated dough. I proofed for a little more than 2.5 hours before I baked.
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  25. #1000
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    Nice.
    watch out for snakes

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